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How To Select the Right Type of Rice for Making Onigiri

April 05, 2012 | Comments: 0 | Views: 150

Onigiri is a type of Japanese food that is made out of white rice, produced into triangular, round or cylinder shape and also wrapped in seaweed. This kind of Japanese food are likewise sometimes referred to as omusubi. You can see hundreds of Onigiri recipes because a number of ingredients that which you can use for the fillings really is limitless. But bear in mind, the real key to create a good quality Onigiri is choosing the correct type of rice.

What's important for making Onigiri is choosing the right type of rice. Rice is known as a main ingredient of Onigiri and you really should get one that can be sticky or glutinous enough for the entire grains to attach to one another. As a result of choosing the correct types of grain, you may most definitely stay clear of the mistakes of preparing Onigiri that would fall apart due to the grain not sticking altogether.

The most appropriate kind of rice to use for preparing onigiri are medium-grain and short-grain rice. One of the best selection is the Japonica rice; additionally it is named as Japanese rice, uruchi-mai, medium-grain or sushi rice. They have proven to be glutinous enough to help with making the grains stick together with each other hence enabling the Onigiri to remain in good shape. Typically the grains of uruchi-mai are rounder and smaller when compared with long-grain ones. Apart from uruchi-mai, haigamai (germ rice) can be another good selection to make Onigiri because it is sticky and it also provides significantly more food nutrition than other white rice.

Furthermore, several Italian rices can also be used as an alternative for uruchi-mai. Italian rices including Arborio and Vialone are useful to make onigiri whenever you can't easily get hold of uruchi-mai in the places you live. These Italian rices are often used in making risotto but keep in mind that they are medium-grain kind of rice which is sticky enough for making onigiri.

Last of all, long-grain rice is definitely the least favourable types of rice for making Onigiri. Contrary to Japanese rice or Italian rice, long-grain rice which include Jasmine rice is just not sticky enough and therefore the grains could possibly separate from each other. As a result the usage of long-grain rice could cause the Onigiri to break apart unless the rice used are over-cooked and became mushy. Bear in mind, the issue associated with using overcooked and mushy rice is the fact that rice could be less tasty and this would certainly affect one's appeal to the food.

If you would like to read more about facts and tips on learning how to make Onigiri and Japanese foods, please check out my Onigiri Recipe by visiting my website at

Source: EzineArticles
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